LEMON CUPCAKES WITH BLUEBERRY COMPOTE FILLING AND CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
- Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.
- Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
- Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled.
- For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon.
- For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy.
- Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.
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